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Our homemade Black Bean Burger recipe is packed with protein, fiber, and on the table in just 30 minutes. Best of all, it's so flavorful and good, you wont miss the meat.
Want more vegetarian recipes? Try Pupusas, Vegetarian Stuffed Peppers, Veggie Enchiladas, or a Buddha Bowl!
The best Black Bean Burgers you'll ever make.
I've had my share veggie burgers and I can promise you this Black Bean Burger has it all; flavor packed, holds together like a regular burger, affordable, and easy to make. Plus each patty has 12 grams of protein, plenty of fiber, and is much lower in fat and cholesterol than your traditional ground beef burger.
How to Make Black Bean Burgers:
Chop Vegetables: use a food processor to very finely mince the bell pepper, onion, and garlic. Transfer veggie mixture to a fine mesh strainer then press out as much excess liquid as possible.
Mash Beans: Drain and rinse black beans then blot with paper towel to remove extra water. Mash well with fork.
Form Patties: Add veggie mixture to bowl with black beans and mix in spices and beaten egg. Stir in breadcrumbs. Divide mixture into 4 or 5 portions and form into patties.
To Grill: Oil your grill then add the black bean burger patties and cook for about 4-5 minutes on each side.
To cook in Oven: bake on a lined baking sheet, at 375 degrees F for 10 minutes on each side.
To cook on Stovetop: cook patties in a greased grill pan or skillet over medium heat, for 4-5 minutes on each side.
Serve: on a hamburger bun or in a lettuce wrap with chipotle mayo and your favorite toppings like lettuce, tomatoes, cheese, avocado, onion, sautéed mushrooms, jalapeños, or pickles.
Make Ahead and Freezing Instructions:
To Make Ahead: Assemble black bean burger patties and keep covered in the refrigerator until ready to cook.
To Freeze: Place raw or cooked black bean burger patties flat inside a freezer safe bag or container with parchment paper in between the layers. Freeze for up to 3 months. Thaw completely before cooking, or cook from frozen, over medium heat.
Serve With:
- Homemade French Fries or Sweet Potato Fries
- Air Fryer Potato Wedges
- Baked Potato Salad
- Corn Salad
- Coleslaw
- Ambrosia Salad
- Baked Beans
The BEST Black Bean Burger
Ingredients
Black Bean Burger:
- 15 ounce can black beans, , drained and rinsed
- 1/2 green bell pepper
- 1/2 small onion
- 2 cloves garlic, , peeled
- 1 large egg, *, beaten
- 2/3 cup whole wheat breadcrumbs
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- salt and freshly ground black pepper, , to taste
- 4 hamburger buns
- desired burger toppings: lettuce, tomato, etc.
Chipotle Mayo Sauce:
- 1 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 Tablespoon adobo sauce, (from can of chipotle peppers in adobo sauce)
- 2 teaspoons lime juice
- salt and freshly ground black pepper
Instructions
- Black Beans: Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture. Place in a large bowl and mash well with a fork.
- Veggies: Use a food processor to mine the bell pepper, onion and garlic. Transfer veggies to a fine mesh strainer and use the back of a spoon to press out excess moisture. (If it's too wet, the burger wont hold together as well.)
- Combine: Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs.
- Form Patties: scoop mixture into 4 even sized patties, forming them and pressing flat with your hands.
Cook on Grill, Stove or Oven:
- To Grill: Cook on well oiled grill over medium heat, for 4-5 minutes on each side.
- To Cook on Stove: Cook over medium heat in a greased grill pan or skillet for 4-5 minutes on each side.
- To Cook in Oven: Bake at 375 degrees F on a lightly oiled baking sheet, for 8-10 minutes on each side.
- Assemble: Serve burgers on a bun or lettuce wrap and top with a spoonful of chipotle mayo, lettuce, tomato, cheese, avocado, or any desired toppings!
- Chipotle Mayo Sauce: Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I first shared this recipe March 2016. Updated June 2019, June 2022 and June 2024.
I have made akaren lot of BBB’s and this is the best!!
The best! Very flavorful, filling and delicious!
This is a delicious recipe! I have made this recipe several times with great success. Only change I have made was to chop the red pepper and onion fine and the garlic and saute the veggies in a non stick frying pan with cooking spray The veggies are dry and do not add liquid to the recipe. Thank you for the recipe- makes 4 generous servings which are filling
I love this recipe. I started with dried black beans and cooked them for a few hours with onion, garlic, and lots of bell peppers (yellow, red, and green). The burgers were very flavorful. I will definitely add this into our rotation.
Thank you!!
Hey, tried this recipe but I think my measurements were off. How much grams is in a 15oz can of beans?
I used dry beans and cooked them myself, also I use the metric system and was super confused. Any help? 😄
Tastewise amazing, thanks for this great recipe 👌🏻
Greetings from Germany
425 grams
Made these twice now, and LOVE them! Definitely a new staple for me.
I will say that I double the recipe every time and yield 6 burgers.
My family and I love these burgers! I’ve even made them for company and every time I’m asked for the recipe. We only eat game meat and vegetarian meals, so a nice black bean burger to offset the game meat is perfect!
Without doubt my absolute favourite vegetarian burger, actually, my favourite vegetarian meal. Packed with flavour, even my kids gobble them up (though I do cut back on the spicy ingredients) !
Easy to make, freezer-friendly, simply the best! Thank you so much for sharing this recipe!!!
I’ve been searching for black bean burger recipes and have made a few. I like cooking these on my cast iron grill pan to add some char and nice grill lines, but most other recipes I’ve tried end up falling apart and making a mess. This recipe produced a nice firm “burger” that stands up against the cast iron grill. The first time I followed the recipe as stated and it was a bit too cumin forward for my partner and me (although still one of the better recipes I’ve found). I made these again today omitting the cumin and chili powder and substituting 1 T of Montreal steak seasoning and 1/2 t of granulated beef bouillon and they were fantastic!!! This is a great recipe because you can make it as stated and get a great burger, but it is flexible enough to change up the seasonings to your taste and make it your own creation!
Side notes:
Make sure to get all the moisture out of the diced vege mix. I pressed several times using paper towels until it came out very dry.
I used fresh bread crumbs from stale sourdough bread left out overnight and granulated in a food processor.
After making the patties, freeze them for an hour or so to help them stay together.
Oh my goodness these are sooo delicious! I followed the recipe as written except I sauteed the veggies in a pan with cooking spray which resulted in a deeper flavor and were completely dry. I served the burgers with Hughes BBQ sauce and it was so good I will make this frequently-,Thanks!
Hello! I am looking to reduce the amount of meat I eat overall and this recipe looks delicious! I am not a fan of raw onion, I know that the cook when you bake/grill them, but I was wondering if sauteing them ahead of time would be ok? Do you think it would work?
Thanks!
That would be fine!